Americana Banana Roll
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Cake Flour (sifted)1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 large
Egg (room temperature)2 tbsps
Sour Cream1 tsp
Lemon Zest5.5 tbsps
Unsalted Butter (room temperature)1 tbsp
Granulated Sugar3 cup
Heavy Cream (6 ounces)1 tsp
Vanilla3 tbsps
Red Currant JellyDirections:
1
Position rack in lower third of oven; preheat oven to 375 degrees
2
Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place)
3
Lightly grease the foil with shortening, and sprinkle with allpurpose flour
4
Shake the pan to distribute flour, and tap out excess
5
Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve
6
Sift onto a sheet of waxed paper to distribute the ingredients; set aside
7
Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white
8
Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside
9
Place the butter in the bowl of a heavyduty mixer
10
With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color
11
(This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl
12
) Maintaining the same speed, add the sugar in a steady stream
13
Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl
14
Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes)
15
With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise
16
Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once
17
When the mixture is quite fluffy and has increased in volume, detach the beater and bowl
18
Tap the beater against the edge of the bowl to free the excess
19
With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture
20
Stir it in with a rubber spatula
21
Then add the mashed banana mixture, stirring to blend
22
Scrape the sides of the bowl with each addition
23
Add the remaining flour mixture, and stir until smooth
24
Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet
25
With a metal spatula, spread and coax the batter to cover the twothirds of the sheet
26
Now extend it to the rest of the sheet in as even a layer as possible
27
(At first you will not believe it will cover the entire sheet, but it will
28
You do not have to rush
29
The layer will be very thin, but that is just the way it should be
30
It will increase in volume in the oven
31
) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center
32
Remove the pan from the oven
33
Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan
34
Pull up on the foil overhangs, one at a time, to release foil from the pan's edges
35
Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool
36
Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake)
37
Cool for 30 minutes
38
Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl
39
Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake
40
The cream will appear soft, shiny, and smooth but stiffer than for most desserts
41
It will coat the cake layer, sticking to it and staying in place when rolled
42
Assembling The Dessert: Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter
43
(The cake will be rolled lengthwise
44
) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you
45
(Some of the filling will move to that end as you roll
46
) Begin rolling by flipping the edge of the cake nearest you over onto itself
47
Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end
48
With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands)
49
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake
50
Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides
51
If desired, decorate top of roll with Glazed Raspberries
52
To decorate the top of the roll, place the raspberries into a 3 quart bowl
53
Heat currant jelly just until it's almost melted, but not hot
54
Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula
55
) Gently slide the rubber spatula under the berries, and fold the two together
56
Repeat this three more times
57
The object is to coat the berries evenly
58
Carefully scoop the raspberries on top of the cake, down the length of the roll
59
Yield: 12 servings